Sourdough Toasts with Mushrooms and Oysters

Redzepi uses whatever foraged
mushrooms he finds to make this rich
ragout; feel free to do the same while
foraging at your local farmers' market or
supermarket. Omit the oysters and lardo
(used here in place of Speck), if desired.

Wipe skillet clean. Heat oil in skillet
over medium-high heat. Add mushrooms
and sauté, tossing frequently, until lightly
colored but still firm, about 2 minutes.
Season with salt and transfer one third of
mushrooms to a plate. Add 2 tablespoons butter
and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir
in oysters, if using, and shallots and parsley.

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Recent Review

My husband prepared this dish for us
using oysters from South Carolina
waters. He didn't use the lardo, but
added a sprinkle of parmesan cheese; it
was delicious..hoping to serve again
unfortunately, we are back up north and
won't have the same quality oysters as
we did down south, fingers crossed for a good result.